Description
Hearty and comforting, this instant pot beef stew delivers rich flavors that dance across your palate with tender meat and robust vegetables. Succulent beef chunks slow-cooked in savory broth invite you to savor a classic meal that warms both body and soul.
Ingredients
Scale
Main Protein:
- 2 lbs (907 grams) beef stew meat, cubed
Vegetables and Aromatics:
- 1 onion, diced
- 3 carrots, sliced
- 3 potatoes, diced
- 3 cloves garlic, minced
Seasonings and Liquids:
- 4 cups (946 milliliters) beef broth
- 2 tablespoons tomato paste
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 2 tablespoons cornstarch (optional, for thickening)
Instructions
- Activate the Instant Pot’s sauté function and warm the olive oil, creating a sizzling surface for meat caramelization.
- Methodically brown beef chunks in multiple batches, ensuring each piece develops a rich, golden crust, then transfer to a separate plate.
- Introduce diced onions and minced garlic into the pot, sautéing until they become translucent and fragrant, then incorporate tomato paste to deepen the flavor profile.
- Consolidate beef broth, Worcestershire sauce, fresh thyme, rosemary, and bay leaf into the pot, creating a robust liquid foundation.
- Return browned beef to the pot and layer in chunky carrots and quartered potatoes, distributing ingredients evenly.
- Secure the Instant Pot lid, program to high-pressure cooking mode, and set the timer for 35 minutes to tenderize meat and meld flavors.
- Once cooking completes, allow natural pressure release for 10 minutes to permit continued gentle cooking.
- Swiftly release remaining pressure and assess stew consistency, whisking cornstarch with water if a thicker texture is desired.
- Activate sauté mode briefly to integrate cornstarch mixture and achieve preferred viscosity.
- Elevate final flavor with salt and freshly ground pepper, remove bay leaf, and serve steaming hot.
Notes
- Enhance browning by patting beef dry before sautéing to achieve a rich, caramelized exterior that locks in deep flavor.
- Prevent tough meat by choosing chuck roast or stew meat with marbling, which becomes tender during pressure cooking.
- Create a gluten-free version by substituting cornstarch with arrowroot powder or using alternative thickening methods like mashed potatoes.
- Boost nutritional value by adding extra vegetables like parsnips, celery, or green peas during the last few minutes of cooking for varied textures and nutrients.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Pressure Cooking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 350
- Sugar: 4 g
- Sodium: 800 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 80 mg